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5 from 1 vote
Chicken Tangdi Kabab in an Airfryer

Zero oil, super juicy and succulent chicken drumsticks made using an airfryer. Perfect for a party or a midweek treat.

Author: Shireen Sequeira
  • 1 kg chicken drumsticks with skin about 9 big ones or 11-12 small ones
  • For the first marination:
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon pepper powder
  • 1 tablespoon lime juice
  • 2 teaspoons ginger & garlic paste
  • salt to taste
  • For the second marination:
  • 1/2 cup hung curd
  • 2 teaspoons ginger & garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur dry mango powder
  • 1 tablespoon lime juice
  • salt to taste
  1. Wash the chicken drumsticks well and pat dry using a kitchen tissue. Score the flesh (make slits) and keep aside
  2. Mix all the ingredients mentioned under 'For the first marination' in a bowl and whisk till smooth. Apply this marinade to the drumsticks making sure to apply inside the gashes/slits as well. Cover & keep aside for 30-40 minutes
  3. Prepare the second marination by adding all the ingredients mentioned under 'For the second marination' in a bowl. Whisk till smooth and add the marinated chicken drumsticks to it and mix well. Cover and keep aside for at least 30 minutes, overnight for best results.
  4. Preheat the airfryer to 200 C for 6 minutes. When the timer goes off, open the basket and place enough chicken pieces to form a single layer, do not overcrowd the basket. Close and let it cook for 6 minutes. Then open and flip the pieces. If you wish you can place a small piece of live coal to which a few drops of ghee or butter have been added. When it gets all smoky, close the basket and continue to cook for another 6 minutes.
  5. When the chicken is tender and juicy remove it. You can sprinkle some lime juice and/or chat masala .Garnish with mint leaves and onion rings and/or chutney/dip/ketchup as per your choice
Recipe Notes

Please be mindful of the amount of salt added during the second marination as there is already some added during the first marination. As a rule of thumb I add 1 teaspoon of table salt for every kilo of meat. It may take a little less depending on the kind of salt used (table salt/